It is too hot to cook inside today. I was grilling chicken tonight anyway, so I decided to cook the beets on the grill, too. I often cook potatoes and sweet potatoes in foil on the grill, so I decided to try it with beets. (Think foil dinners for those of you who camp.) I consulted this spice chart from Spice Advice, and decided cinnamon and nutmeg sounded good. The end result was an interesting combination of sweet, spicy beets (like apple pie) and the more bitter greens.
- 1 bunch beets (mine had 4), with greens
- 1 tablespoon olive oil
- generous dash of cinnamon
- dash of nutmeg
- Preheat grill to medium.
- While grill is heating, remove the tops from the beets and reserve. Peel the beets and cut into pieces about 1 by ¼ inch. Remove the ends from the beet greens and wash the leaves and stems.
- Cut a piece of wide, heavy duty aluminum foil about 3 feet long, fold in half. Coat 1 side with non stick cooking spray.
- Place the beets on the coated side of the foil. Add oil, cinnamon, and nutmeg. Drugstore wrap the foil, making the package much larger than needed for just the beets. Place the beet packet on the grill, and cook for 15 minutes.
- While the beets are cooking, chop the stems into ¼ inch pieces and slice the leaves into 1 inch strips.
- After the 15 minutes of cooking time, remove the packet from the grill and carefully open one end. Put the stems and leaves into the packet and reseal it. Return to the grill for another 10-15 minutes, until the beets are soft.
Here is a link to the drugstore wrap technique, if you are not familiar with it.
I am going to have to remember this dish in the fall; I think it would make a good Thanksgiving side dish.